Ingredients 1/2 toor dal 1/4 cup yellow moong dal 1/4 cup masoor dal 1 onion grated 2 green chillies sliced 1/4 tsp. ginger grated 1/2 tbsp. coriander finely chopped 1/2 tsp. cumin seeds 1/4 tsp. red chilli powder 3-4 tbsp. butter salt Method Mix and wash dals well. Soak for 30 minutes. Pressure cook till soft but not overcooked. (Approx. 3 whistles) Mash a little with the back of a spoon, while hot. Heat butter in a deep pan. Add seeds, allow to splutter. Add onion, ginger and green chillies. Stir fry till soft, add masalas (red chillies and salt) and dals, mix well. Bring to a boil. Simmer for 3-4 minutes. Garnish with chopped coriander and lemon juice. Serve hot with rice, rotis, etc.
Ingredients 1 cup toor dal 2 1/2 cups water 1 tsp. red chilli powder 1/2 tsp. coriander seed powder 1/4 tsp. turmeric powder salt to taste 1/4 tsp. garam masala (optional) 2 pinches asafoetida 1 tsp. chopped tamarind 1 tsp. jaggery crushed 1 tbsp. ghee 1/2 tsp. each cumin and mustard seeds 1 stalk curry leaves 1/2 tomato chopped fine 1 tbsp. chopped coriander Method Wash and pressure cook dal till done. (Approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with a hand beater till smooth. Keep aside. Make a thin paste of the dry spice powders and salt and 1/2 cup water. Heat ghee in a saucepan, add the seeds to splutter.add tomatoes and curry leaves. Fry for a minute. Add masala paste. Fry for a minute. Add the chopped tamarind and jaggery. Stir for a minute more. Add dal and stir. Add water. Bring to boil and simmer on low for 7-8 minutes. Garnish with chopped coriander. Serve piping hot with steamed rice and papads.
Sweet Sour Dal
Ingredients 1 cup toor dal 1 tbsp. mint leaves finely chopped 1 tbsp. coriander leaves finely chopped 1 stalk curry leaves 1 tbsp. broken jaggery 3 tbsp. tamarind water 3 green chillies 1" piece ginger 1 tsp. red chilli powder 1/4 tsp. turmeric powder Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal. 1/2 tsp. dhania (coriander seed) powder 1/4 tsp. garam masala 2 pinches asafoetida salt to taste 1/2 tsp. each cumin & mustard seeds 2 tbsp. ghee 5 cups rice starch water or water
Ingredients 1 c1 cup yellow moong dal 1 bunch fresh spinach chopped fine 1 tsp. ginger grated 1/2 tsp. garlic grated 4 green chillies 1 tbsp. coriander chopped fine 1/2 tbsp. lemon juice 1/4 tsp. clove-cinnamon powder. 1/2 tsp. each cumin and mustard seeds salt to taste 2 tbsp. ghee Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal.
ghee or oil 1/2 tsp. (Approx. dhania (coriander seeds) powder salt to taste 1/2 lemon 1 tbsp. Check and add salt if required. Fry for a minute.Spinach Dal
Ingredients 1/2 cup green moong dal 1 tbsp. Add the paste of spice powders. Garnish with chopped coriander. Once they splutter add ginger. Add lemon juice. coriander chopped 1/2" ginger grated 1/2 tsp. Remove dal. garam masala 1 tsp. Cool the cooker.4 whistles will cook the dal).
. Pressure cook dal. Add remaining water and stir well. Put ghee in a pan and heat . add the cumin & coriander seeds. Mix all the spice powders in 1/2 cup water to make thin paste. Serve hot with hot steamed rice.haldi (turmeric) powder 1/2 tsp. add the dal. yellow channa dal 1 tbsp. Bring to a boil. red chilli powder 1/4 tsp. each cumin and mustard seeds 2 cups water Method Both dal together add 1 cup water and a pinch of turmeric.
and curry leaves. Transfer to serving dish. Ghee from the saucepan and keep aside. Heat the ghee in a saucepan and fry the onion till dark brown and crisp. Drain out with a spoon. Add the turmeric to the dal. Pour over dal while spluttering. and pressure cook till done. add dals and stir for 2-3 minutes. (Approx.
. Reheat the ghee kept aside. Drain water. Serve hot with steamed rice or parathas.3 whistles) Cool cooker and remove the dal. Transfer to a cooker container. ghee 1/2 tsp. add chopped coriander and fried onions. Add ginger and garlic to the rest. Stir gently. asafoetida. each cumin & mustard seeds Method Wash dals together. Add 3-3 1/2 cups water. Remove 2 tsps.Lasan (Lahsuun) Dal
Ingredients 1/2 cup yellow moong dal 1/4 cup masoor dal 1/4 cup toor dal 3-4 flakes garlic crushed 1" piece ginger crushed or grated 4 green chillies finely chopped 1 stalk curry leaves 1 tbsp. Fry for a minute. turmeric powder 2 pinches asafoetida salt to taste 3 tbsp. coriander finely chopped 2 onions cut into rings or very thin strips 1/4 tsp. add seeds. Stir gently.
Boil on a low flame.1/2 cup gram dhal . Now add the tomatoes and let them cook for a few minutes.4 chopped ginger .tsp turmeric powder .1/2 tsp * Method Cook the dhals together in the pressure cooker. till the onions turn golden brown.1 tsp chilli powder .1 inch chopped coriander .Tasty Dhal
Ingredients whole green gram (moong) .1/4 tsp * sugar .1/4 tsp * salt to taste fresh cream (optional) . Add all the dry masalas .2 tablespoons
. U may have to wait for five to six whistles. stirring occasionally for five to ten minutes.1/4 tsp * coriander powder . Add the fresh cream before taking off the fire.1 1/2 tsp * garam masala . In a pan take the oil and heat.1 tsp oil . To this add onion and ginger and fry.1/2 cup ripe tomatoes cut into cubes . Now add the cooked dhal and stir. salt and sugar. Garnish with chopped coriander and serve hot with roti or puri or any rice dish.4 onion finely chopped . cumin powder . Allow it to cool.
1 tsp mustard seeds .to taste lime juice .Dal Tadka
Ingredients moong dal or masoor dal . For Tadka: cumin seeds . Add the cooked dal and salt.3 or 4 (acc to ur spice level) garlic .a pinch green chillies . (Take care to see that the dal is not mushy) Take a non stick vessel and add ghee. Add some lime juice and serve it with rotis/rice.1 tsp ghee .1.2 tsps Method Pressure cook the dal with turmeric. fry for 4-5 minutes. After the seeds splutter add hing.2 tsps hing .a pinch
.1 .for garnish salt .2 pods (sliced or minced) coriander leaves .5 cups turmeric . Then add the green chillies and garlic and fry them for a minute. cumin seeds and mustard seeds.for garnish curry leaves . Garnish with curry leaves and coriander leaves.
kassori methi leaves and chilli powder . After few minutes. Garnish with fresh coriander leaves. & garlic In a pan heat oil.1tsp green chilies . Now add green chillies. tomatoes.Daal
Ingredients moong dal . little salt. It is great with rotis. add the mashed moong dal and little water if required.2-3 chilli powder .1/2 tsp salt .
.2-3flakes kasoori methi (optional) .to taste Method Cook moong dal with 2 cups of water.1 cup onion (cut into small pieces) -1 cup garlic . add onions and fry for few minutes.
heat it. Take 1/4 portion of the paste. Blend the soaked daal with yogurt and chillies in a blender to form a thick paste. Add jeera. Pour 3 cups of water and cook it till it boils. chopped ginger-1/2 tsp grated oil ( for frying and sauteing) 1/2 tbsp rai (mustard seeds) 1/4 tsp jeera 4 to 5 green chilies yogurt .1 cup onion .to taste water Method Wash daal and soak it in water for 2 hrs. Heat some oil in a thick pan. (Amount of water can be increased/decreased if you want thinner/thicker consistency). rai (mustard seeds). hing and let them splatter a little bit. Add chopped onion and turmeric. Serve with hot rice
.1 medium.Phanu (Pahadi Daal Gravy)
Ingredients dal moong or arhar . Make small cutlets out of this paste and deep-fry them Keep the cutlets aside put 1 tbsp oil in a frying pan. Add cutlets.3 tbsp a pinch of asafoetida (hing) a pinch of turmeric salt . Add the remaining 3/4 paste. cover with lid and let it cook at low fire.
3 pieces each (smashed) cinnamon powder .add red chillies. It is a very popular dish in west bengal.powder (optional) 1/2 tbsp. a handful of dry chieves. Let them splutter. Add to the cooked daal.
. & turmeric pow. of sugar.curry leaves and chieves. Ingredients for Ghee Bhat two cups of basmati rice 1 tbsp. Add salt. Test the salt-remove from the oven. 1/2 tbsp. salt. Add washed daal. coriander. parota (paratha) etc. Add rice and keep stirring. 1/2 tbsp. Let it be cool. of turmeric powder salt. of curry leaves.Ghee Bhat with Chholar Daal
Ingredients one cup of chholar daal (chana) one large onion-sliced one large potato-cut into pieces 2/3 dry red chillies 1 tbsp. Method Heat oil in pressure cooker. Add it. Pressure cook until it is done. Remove. a handful of dry curry leaves. of white cummin powder 1/2 tbsp. Grains should be intact. Let the gravy thicken on medium flame. Meanwhile dry roast clovecardamom-cinnamon powder. Heat ghee. Add potatopieces. Chholar daal goes well with puri. of coriander powder. ghee. Add mustard seeds. Add onion and fry.1/2 tbsp. cardamom . curry leaves. Add salt. loochi. sugar. oil cloves. Mix cumin. The daal will be thick and a sweet aroma will come out if cooked properly. Method for ghee bhat Cook rice with 4 cups of water. In 1/2 cup of water. of black mustard seeds.
Spicy Channa Dal
Ingredients 1 cup channa dal [black gram dal]. heat it & put jeera. In the meantime take ghee in a pan. After one pressure. 1/2 tsp. water. When jeera starts splutter put garlic & onion. in last add red chilli & garam masala powders. each ginger & garlic finely chopped. red chilli powder Method Wash the dal & in pressure cooker put the dal.turmeric powder 1/2 tsp. 1 tbsp. boil little water and mix it while dal is boiling. Open the cooker & mix the masala throughly. let the dal boil once with masala. jeera 1 pinch of hing salt to taste 2 tbsp. let them cook for 1-2 minutes. salt & butter. pure ghee
. butter 2 tbsp. 2 green chillies finely chopped. let it cook on slow heat for another five minutes. let it be little golden brown. 2 tbsp. so that it can taste really good. 5 cup water. 1 medium tomato finely chopped. Now dal is also done. 1/2 tsp. 1 small onion finely chopped. now mix tomatoes & ginger. Serve hot with chapati or rice. Then add hing. cilantro finely chopped. If the dal is more thick. chopped chilli & chopped cilantro. garam masala powder 1 tsp. let it cook again for another minute. turmeric.
Now add lime juice in it and mix it well. ginger garlic paste and hing. In a frying pan heat the oil and add all above mentioned ingredients (except lime juice) and pour it over cooked dal. onion. salt. tomato.Dal Palak
Ingredients 1 cup tur dal (wash it and soak it for1-2 hr with hot water) 1 cup spinach leaves (wash it and chopped it) 1 tomato (finely chopped) 1 onion (finely chopped) 1/2 tea spoon ginger garlic paste 1 tea spoon red chilly powder 1/2 tea spoon turmeric powder 1 tea spoon coriander powder Method Take a vessel and cook tur dal in it. turmeric powder. Serve hot with chapati or rice. 2 table spoon of lime juice 2 table spoon oil 1/2 tea spoon jeera pinch of hing (asafoetida) 2 green chillies (finely chopped) salt to taste
. When it cooked 3/4 then add spinach leaves. Now cook all the things till they are cooked completely.
salt. Now put dhania powder. Dish is ready to serve. Also put some dhania powder in it. red pepper into it and fry with covered lid for 6 minutes and in between keep stirring potatoes. salt as per taste 10 gms red pepper 1 teaspoonful ground dhania powder 1 teaspoonful amchur powder 1/2 teaspoonful jeera
. Now mix tomato pieces in this as also fried aloo (potatoes) from second frying pan. Keep frying pan with cooking oil on heat and put potatoes in it and fry for 3/4 minutes. garam masala. Now put cooking oil in second frying pan and put jeera into it and allow till it turns brown. Can serve 5 persons. Now put moong dal dried of water in it and fry. black pepper.Aloo Moong Dal Karara
Ingredients 250 gms aloo (potato) cut in square pieces 100 gms moong dal 2 nos medium tomato cut in medium pieces 50 gms green chilli 20 gms black pepper 2 teaspoonful garam masala Method Boil moong dal with little water enough to boil in cooker for 5 minutes on low heat after one whistle and allow pressure to release. Now put amchur powder in it and fry for 5 minutes till dal is further dry.
Add crushed tomatoes. pinch of chilly powder. after that turn the gas off. pinch of turmeric powder. the dish is ready. add 1/2 spoon salt. add garlic. 1 spoon salt. Put it in pressure cooker along with 3 1/2 katori water. serve hot with rice or chapattis. and put it on sim for some time.Spicy Punjabi Chaane Ki Dal
Ingredients 1 katori chaane ki dal salt. Add garam masala. Put the entire masala in cooker. do not release pressure. For Masala Preparation: Take a kadhai. Hurray. add green chilly. give one more whistle. cook it till onions turn brown. cook again for five minutes. After that add jeera. 1/2 spoon chilly powder and turmeric. chilly powder (quantity mentioned in method of preparation) 2 onions (grind it) garlic (10-12) flakes 6-7 spoon ghee jeera (1/2 spoon) Method Wash channe ki dal properly with plenty of water. make sure added water is boiled. add water if required. 3/4 whistles. add ghee. and coriander leaves. turmeric powder. 2 tomatoes 1 green chilly garam masala coriander leafs
. after the 4rth whistle put on sim for sometime. put grinded onions.
Drain soaked dals. slit green chillies and saute for four to five minutes or until the onion is golden brown in colour. with skin 1/2 cup chana dal 1/4 cup red kidney beans 1/4 cup onions 2 nos. Method Clean. red chili powder 1 tbsp. Add chopped tomatoes and cook on high heat for three to four minutes. tomatoes 3 nos.Punjabi Dal
Ingredients urad dal. stirring continuously. Add salt. Add red chilli powder. Wash. oil 4 tbsp salt to taste
. Wash and chop coriander leaves. remove stem and finely chop green chillies. stir-fry briefly till golden brown. garlic 8-10 cloves green chilies 2-3 nos. sprinkle on the dals and serve hot. fresh coriander leaves 1. cumin powder and stir-fry briefly. Meanwhile. wash and soak urad dal. add six cups water and pressure-cook for half an hour or until the dals are completely cooked. Peel and finely chop onion and garlic. Add chopped onion. chana dal and kidney beans in sufficient water for at least six hours. add chopped garlic. butter 3 tbsp. cumin powder 1/2 tbsp. chopped coriander leaves and cook dal for ten minutes on low heat. heat oil in a pan. Crush kasuri methi between the palms.4 cup kasuri methi 1 tbsp. Stir in the cooked dals and butter and mix well. Wash and finely chop tomatoes. stirring occasionally.
When the dal turns brown and the mustard seeds begin to splutter add the curry leaves. For the Seasoning: 1 tsp mustered seeds 1 tsp urad dal 1 tsp cumin seeds a few curry leaves 2 tsp oil
. Add the cooked dal and mix well. urad dal and the cumin seeds.Tomato Dal
Ingredients 1cup uncooked toor dal 4 med sized tomatoes-chopped 1green chilly-sliced coriander leaves-finely chopped 1/2 tsp turmeric powder 1/2 tsp asafoetida salt to taste Method Clean the dal. tomatoes and green chilly. add required water. turmeric powder and the asafoetida and pressure cook the dal. Serve hot with plain rice or phulkas. Cover and let it cook well till the tomatoes are soft and almost mashed-up. Remove from fire and garnish with chopped fresh coriander leaves. In a sauce-pan. heat 2 tsp oil and add to it the mustard seeds.
1 curry leaves (optional) Method Wash and peel the potato.1 cup potato . take out from the cooker.1 or 2 teaspoons salt seasoning (oil.1 tomato .Hot & Tasty Dal
Ingredients toor daal . black pepper powder . After it is done. Serve with plain rice. add salt and the seasoning. black pepper and pressure cook it. cummin seeds)
. Then add them to the daal along with the curry leaves. Cut the potato and the tomato into pieces. mustard seed.
When you see the masala & the ghee separating. add the cooked daal. Cook for about 5 minutes. add onion & fry till its light brown in color. few drops of ghee. ginger. Add tomatoes & continue frying. In a frying pan add the ghee. Serve hot with chappati or rice. Add zucchini & fry till it becomes soft.Masoor & Tuvar Daal With
Ingredients 1 cup masoor daal 1 cup tuvar daal 2 small zucchini (cut to small cubes) 2 onion (finely sliced) 6-7 garlic (finely sliced) 1 inch long ginger (finely sliced) 3-4 tomatoes (cut into big cubes) a few curry leaves 5 green chillies (finely sliced) Method Pressure cook the two daals with a little turmeric. Let it cool. Garnish with cilantro & chat masala/lemon juice. green chillies. Add a little water if needed. 4-5 tsp ghee salt to taste Garnish 1 tsp jeera (cumin seeds) 1 tsp rai (mustard seeds) a few bunches cilantro (dhania leaves) 1/2 tsp chat masala or a few drops of lemon juice
. salt. when they start spluttering. add jeera & rai. Mix well. curry leaves & garlic for about 20 minutes.
jaggery 2 tbsp. On a separate pan.
. soaked in water garam masala to taste cumin. and add cumin seeds. Pour this mixture in the boiling dal and cover. curry leaves.Godi Dal (Mangalorean Dal)
Ingredients 1 cup toor dal. add the coconut milk and bring to a boil.which is obtained by blending the coconut and 2 cups water.cooked and mashed rough to form a paste. asafoetida clarified butter/ ghee Method Heat the dal in a pan. 1 tbsp. tastes great with rice. and garam masala and salt as per your taste. curry leaves and asafoetida till cumin sputters. Serve with a garnish of chopped coriander. "milk" of half coconut . Add the jaggery and tamarind water. tamarind. heat the ghee.
Add mustard seeds. Remove from cooker and add slit green chillies.Rontas Dhal
Ingredients 1 cup maida or wheat flour salt to taste ingredients for dhal 1 cup tur dhal 4 green chillies. You can dip your fingers in a little oil and then flatten the balls. Add enough water to make a smooth dough. They should not be fried for long. The dhal should not be very thick.slit Method To make dhal. a pinch of asafoetida 2 dry red chillies 1 tsp mustard seeds 1 tbsp oil or ghee a few curry leaves
. In a small kadhai. add bits of red chillies and curry leaves. When the seeds crackle. heat oil. flatten these balls with the help of your fingers to form small puris. asafoetida and salt to it. It can be a complete and nourishing meal for them. Put the hot rontas in hot dhal and serve.wash the tur dhal and pressure cook. Make small balls as in case of puris. They should look white in colour. On a clean cloth. If children are fussy about eating vegetables. Mix well with water and boil again. Remove the rontas and deep fry in oil. Add this seasoning to the cooked dhal. To make rontas: Mix rice flour and maida/wheat flour and salt . you can add some vegetables while boiling dhal.
stir occasionally And your spinach & moong dal special is ready to be served! 1/2 tsp turmeric powder 2 tsps coriander powder juice if one lemon 2 tsps sugar 2 tbsp oil salt to taste
.Spinach & Moong Dal Special
Ingredients 1 fresh bunch of spinach thoroughly washed and cut 1 cup moong dal 1 medium sized tomato chopped 2 pods of garlic.add juice of lemon Cover the pan/pot and let the vegetable simmer for few minutes till the spinach is tender. ajwain seeds and let them splutter Add garlic and ginger Add tomatoes and saute for a couple of minutes till they are soft Add pressure cooked moong dal along with the water which is used to pressure cook the dal. If the gravy is too thick. turmeric and coriander powder and let the gravy simmer till everything is mixed well Now add the chopped spinach and mix well . sugar. red chilli powder. crushed 1 tsp cumin seeds 1 tsp ajwain seeds 2 tsps red chilli powder or as desired Method Wash the moong dal well and pressure cook (three whistles) Take oil in a deep nonstick pan/pot Add cumin seeds.add some more water Add salt. crushed 1 piece of ginger.
cumin seeds fenugreek seeds. Serve this dal fry with roti. whole coriander seeds. Method Wash dal thoroughly and add 2 cups of water and cook the dal in a pressure cooker until done. salt as per taste. 2 tbsp of cooking oil.remove dal & beat with spoon or a hand beater. Add dry mango powder and tsp of chilli powder and fry for a minute. 1 tomato finely chopped. 1 tsp mixture of mustard seeds. Cool down cooker. Simmer for 5 to 10 minutes. 1 green chilly chopped. Take dal fry in a serving dish and garnish it with chopped fresh coriander.tomato. 1 tsp of dry mango powder 1/2 inch grated ginger. 1/2 tsp of turmeric 1 tsp chilli powder.rice or pulao. Add tsp mixture of mustard. Heat 2 tbsp of oil in a kadai or a saucepan. 2 tbsp of fresh chopped coriander.cumin. Add dal mixture and bring to boil. When seeds states poping add chopped onion.Dal Fry
Ingredients 1 cup of toor dal 1 onion cut into long stripes.fenugreek & whole coriander seeds.
.and grated ginger and cook it until soft.
Peel the mango cut into big pieces. 1/2 tsp mustard seeds-sarson 1 dry red chilly a few curry leaves 1 tbsp ghee or 2 tsp oil
. Keep aside. Add to the cooked dal. Serve with rice.Aam Dal
Ingredients 1 cup aahar or tuvar dal half tsp haldi-turmeric powder 11/2 tsp salt or to taste 1 unripe mango 1 onion-finely chopped 3 cloves garlic-finely chopped Method Wash and soak the dal for 1 hour Add 11/2 tsp salt and haldi. Add red chillies and curry leaves. Heat the ghee in a frying pan and fry the mustard seeds till they splutter. Aam dal should be watery in consistency. Cook till dal is tender and the mango pieces are cooked to a pulp.add to the half cooked dal.keep on medium fire to boil till the dal is half cooked. Add chopped onion and garlic and fry till brown.
Quick Dal With Palak
Ingredients tur daal: 1cup palak (spinach) : 3-4 bunches tomato : 1 cup tamarind : a small ball garlic flakes: 3-4 onion: 1 (small) kadipatta : 10-15 leaves coriander (kotmeer): a bunch Method In a pressure cooker add water. 2 garlic flakes. methi.add the remaining garlic and kadipatta. add it to the daal and immediately cover the daal with a tight lid. In a sauce pan. Cook until the daal is soft (about 5-8 mins). Boil tamarind and half of the kadipatta leaves separately. asafoetida and close the cooker. add red chillies (2-3) and jeera. Add salt and chilli powder. spinach. When the oil is hot and sputtering. till the tamarind becomes soft . Cook on a slow flame for 2-3 minutes. tur daal. asafoetida (hing): a pinch red chilli powder: 1. Mash this cooked mixture lightly. Cook on a slow flame. a little of the coriander. Serve hot with rice and ghee and papad. Allow to stand for a few minutes.2 tsps ghee: 1tsp methi seeds: 5-6 seeds jeera : 1 tsp red chillies : 2-3
. heat a little oil . one whole tomato.extract the pulp and add the tamarind water to the daal mixture. one onion sliced into pieces.
corianedr for garnishing. Grind soaked chanadal with green chilli.3 to 4 ginger grated coconut-3 tea spoon salt lemon or raw mango juice 3 tea spoon oil for seasoning. mustard seeds.Kosambari
Ingredients one cup chana dal green chilli. After that add salt. jeera (if you need more spicy add red chilli). Garnish with coriander leaves. ginger roughly. Method Soak chana dal for 3 to 4 hours. Season that with oil. lemon juice & coconut powder.
Ingredients 1/4th cup toor dal 1/4th cup moong dal 1/4th cup urad dal 1/4th cup masoor dal 1/2 to 1 cup green pepper diced 1/2 to 1 cup broccoli 1/2 to 1 cup eggplant 1/2 to 1 cup carrots 1/2 to 1 cup celery 1/2 to 1 cup tomatoes Method Wash toor dal. urad dal and masoor dal together. green pepper. garam masala. Then add cooked dal. Add some salt. eggplant. Add some water. onion and fry until onion becomes golden brown. Cover the vessel. cumin seeds 1 tbsp. green chilies. Stir until boiling. 1/2 to 1 cup onions 1 tbsp. Add tomatoes. coriander leaves. moong dal. ghee (optional)
. Heat oil add cumin seeds. Add broccoli. Add ghee for great taste. Stir occasionally. Add 2 to 2 1/2 cups of water. carrots. some salt if needed. oil coriander leaves 1/2 tsp. Cook the vegetables. ginger-garlic paste green chilies. Add ginger-garlic paste and fry for some more time. celery and cook in the pressure cooker. garam masala salt to taste 1/4th tsp.
bay leaves salt till tender. Eat it with boiled rice or take it as an appetizer. Heat 2 tablespoons oil and add finely chopped garlic. Cook the tomatoes till they lose their water and then add the dals to it and mix well.If the ras gets thick then add more water and boil. rajma. cinnamon sticks (6 1/2 inch pieces) oil salt to taste finely chopped garlic(1 tsp) half bulb of finely chopped onion half tomato finely chopped pinch of hing(asafoetida) 3 chopped green chillies (divide the chopped chillies into 2 portions)
. Don't over cook the dals. garam masala. black eyed pea. coriander powder. Fried dal: ( Boiled lentils separated from their soup)Heat 2-3 tablespoons of oil in a frying pan and add onions to it.Pahari Ras & Fried Dal
Ingredients equal amounts of whole urad dal. Saute the ras with it . cloves. whole chana dal (black chana). Make a free flowing (very thin) paste of rice flour and add it to the soup Pour the soup in a skillet or kadhai and keep cooking it for several boils on medium heat. one portion of green chillies. chori dal(gehat) (approximately 1/4th cup each) soak all the dals overnight for quick cooking. Separate the lentils from the lentil soup with a sieve or rice constrainer. two table-spoons rice flour (you can soak rice for an hour and grind it too) pinch of turmeric powder 2/3 tsp coriander powder 1 tsp garam masala powder 5 cloves 2 bay leaves Method Pressure cook all the dals with turmeric powder. cardamom. cinnamon ticks and hing till the garlic becomes light brown and cloves begin to splutter . Fry the onions till they become golden brown and then add tomatoes to it along with some salt and green chillies.
Pressure cook toor dal(1/2 cup). Then add paste boil well for ten minutes.Bellary Saaru
Ingredients 1/2 cup toor dal 1 small cup coconut 3-4 green chillies 1/2 cup coriander seeds 1/2 bunch cilantro 3-4 teaspoon cumin seeds pinch of asafoetida 1 onion Method Grind all to paste with water except onion. onion and fry (golden brown). Add toor dal boil for five minutes and add tamarind juice. 1 1/2 cup water 1/2 cup toor dal 3-4 tsp tamarind juice salt to taste curry leaves (optional). Make vaghar add curry leaves and turmeric.
hing 6-7 tsp. salt to taste and bring it to boil. black pepper 1/2 tsp. Mix them well. Add a tomato to this to cook with. moong dal 3-4 tsp. After the seeds pop add the curry leaves. turmeric powder and little oil. Grind these ingredients along with the cooked tomato. mustard seeds Method Pressure cook moong dal with some water. urad dal. To a vessel add little oil and mustard seeds. Now add the cooked moong dal. It is always better to have little moong dal or else the rasam will become thick. oil 1/4 tsp. the ground mixture. black pepper. cumin seeds 2 red chillies (or according to taste) 1/4 tsp. cumin seeds. red chillies for a while until the dal turns little brown in color and add coconut at the end. In a little oil fry hing.Moong Dal Rasam
Ingredients 5-6 tsp. shredded coconut little turmeric powder curry leaves 1 ripe tomato salt to taste
. urad dal 1 tsp. Serve this with rice.
cut into small pieces 1 green chilli. add cumin seeds. Add the cooked daal. pour ghee. Add water if the consistency is too thick. Remove from flame and add chopped coriander leaves and lemon juice. 1/4 tsp turmeric 1" ginger piece. salt and turmeric. curry leaves. slit into two 2 tsps ghee chopped coriander leaves juice of one lemon
. In a hard bottomed pan. Cook till the daal starts to boil. Remove and churn it using buttermilk churner.Quick Daal
Ingredients 2 tbps of tur dal 2 tbsps of udad dal 2 tbps of moong dal 2 tbsps of udad dal 2 pieces of garlic 1 tsp of cumin seeds (jeera) a few curry leaves salt for taste Method Pressure cook all the daal together. ginger. garlic and chilli pieces.
Now heat oil in a pan. Pour tamrind water and salt. Add palak and mix well. Add mustards and methi seeds. Chop them.Pulla Kura
Ingredients tuar daal 1/2 cup palak 1 bunch (250gm) tamrind pulp 2 tbsp or according to your taste turmeric powder a pinch oil 1 tea spoon red chillies 4-5 crushed mustards 1/2 tsp fenugreek seeds 1 tsp curry leaves 5 hing 1/4 tsp salt to taste Method Clean and wash palak leaves. Add some water while cooking.
. When palak is done add dal and mix well. It goes very well with rice. Add 1 cup of water and mix well and cook for 3 minutes. Saute for a minute. Allow to cook for 5 minutes. Add red chillies curry leaves and turmeric. Add hing powder and mix well. Pressure cook tuar dal.
Fry for a minute Add onion and fry till slightly brown. Add tamarind (not paste) in it. Then add the tomatoes (paste or diced). In a kadai. Add saltto taste. turmeric .1 tsp curry leaves salt to taste coriander leaves
.1 tsp Method Wash tur daal and boil it.2 tblsp onion . Add ginger and garlic paste.1 ginger paste . Add the smashed tur daal. Fry for a minute.1/2 tsp mustard seeds . mustard seeds and jeera seeds. put oil.6-8 pieces (not paste) red chilli powder .1 cup oil . Garnish with coriander leaves.1 tsp tomato(diced or crushed) . Cook it till the oil separates. Add turmeric powder and red chilli powder.Khatti Masala Daal
Ingredients tur daal . Add curry leaves.3 tblsp tamarind . Add water as per the thickness required. Smash it.1 tsp jeera seeds . Cook it for 4 to 5 mins.1/2 tsp garlic paste .
.1-2 chopped salt to taste sugar . Serve hot with chapatis or rice.1 chopped tomato . Heat oil in a pan and fry the onion.1 tbsp oil . Cover and simmer for 5 minutes. remove and wash them with cold water. Add the spinach paste and mix well. low in fat.Dal Spinach
Ingredients spinach .3 cups chopped moong dal .1 chopped green chilli .4 tbsp onion . Stir. Put in the salt and sugar. chilli and tomatoes. Squeeze out all the excess water and grind to a fine paste. High in nutrition.2 tbsp Method Wash the spinach and dal and put it in a vessel to boil with half a cup of water. After 10-15 mins when both the ingredients are cooked.
1/2 cup moong dal . Add some water if the mixture is too thick. Add in the onions.All-in-one Dal
Ingredients toor dal . spinach. peas and carrots.in (chopped) garlic . (You can also boil the spinach along with the dals.about 1/2 sq. In a non-stick pan or kadai.1 (chopped) tomatoes . garlic and green chillies and fry for sometime. Add salt to taste and cook for about 4-5 minutes or till the spinach is soft and cooked. Add tomatoes and fry for about a minute or two.2 (chopped) ginger .1/4 tsp.).2 to 3 cloves (chopped) peas .1 cup (chopped) salt to taste turmeric . saute the mustard seeds.1 (chopped) green chillies .1/2 (chopped)(can use the frozen peas and carrots available) spinach . cumin seeds and a dash of asafoetida. Method Boil both the dals with turmeric in a pressure cooker. so the cooking time will be less.1/2 cup onions .
. Add in the dals. Boil or microwave separately the peas and carrots for a few minutes till they are cooked.1/4 cup carrots . ginger.
2 chopped hing.1/4 cup tomatoes. sambhar powder and tomatoes and mix well. Add salt and mix well.to taste salt. Lastly add the cooked dals and boil for few minutes.1 tbsp sambhar powder .
Ingredients tur dal . Add chilli powder.1 tsp Method Cook both the dals with turmeric powder in the pressure cooker.1 cup moong dal .to taste chilli powder .11/2 tbsps ghee . Heat ghee in a pan. hing. add cumin seeds and splutter.1 tsp turmeric powder . Saute till the ghee oozes out.2 tbsps cumin seeds .
For Seasoning oil : 1 tbsp asafoetida : a pinch mustard : tsps cumin seeds : tsps turmeric : tsps dried red pepper : as per liking curry leaves (optional)
. Add the besan-yoghurt paste to this spinach. Prepare the seasoning (tadka) with the mentioned ingredients and pour over the spinach. sugar and bring the spinach mixture to vigorous boils (2 to 3). Add salt. sugar Method Soak the chana daal and peanuts in water (preferably hot) for 30 mins. Meanwhile mix the besan flour in yoghurt to make a smooth paste. Mash the cooked spinach (along with the water) to form a pulpy mixture. Pressure cook the spinach with enough water for 6-7 mins (1 whistle).Spinach-n-yoghurt Daal
Ingredients spinach (palak) : 1 bunch (washed and chopped) yoghurt / curd (dahi) : 3 tbsp yellow gram (besan) flour : 3 tsps yellow gram (chana) daal : 1 tsps (optional) peanuts (raw) : 2 tsps (optional) salt.
For tadka. serve hot with any vegetable in the main meal For Tadka onions 1 medium size finely chopped tej patta 1-2 tomatoes 1 (optional) green coriander leaves finely chopped oil
. masoor dal 50gms urad dal 50 gms turmeric pd. tej patta & onions and fry till brown Now add tomato. of oil garlic 9-10 cloves Method Soak all the dal together overnight Boil it in pressure cooker by adding water. salt Method red dried chilli 10-11 fry in 1 tsp.Mixed Spicy Dal
Ingredients tuvar dal 50 gms channa dal 50gms. green coriander and mix well with onion and add it to the dal. Garnish with green coriander. turmeric pd. heat oil. moong dal 50gms. 1 tsp. & Salt for about 10-15 minutes in medium flame Make paste of red dried chilli and garlic by adding little water in the blender Once dal is done add the above mixture in it.
wait for 2 whistles) In a non stick pan. Add the mustard and jeera to the hot oil. heat 2 teaspoons of oil. add the capsicum and stir fry for 5 minutes. Serve hot with rice or rotis.soaked for 1 hour 1 cup of chopped palak 1/2 cup finely chopped capsicum 3 green chillies 1 teaspoon garam masala mustard. Variations: You can replace palak with methi or radish leaves. 2 teaspoons oil Method Cook the daal and mango together till it is done (if u use a pressure cooker. Add the daal to the pan. Add salt. You could also use sprouted moong or any sprouts instead of the daal
. jeera for seasoning 1 large piece of raw mango salt to taste. When they splutter.Daal With Palak And Capsi
Ingredients 2 cups of daal (a mixture of any daals is fine) . Sprinkle the palak over the daal and let it cook for another 10 min. Add the garam masala and fry for 1 more minute.
Stir constantly and saute at medium to medium-low heat. Take a big. radish or turnip (mooli). After a few minutes. and sweet peas) fresh lemon (1/2) canola oil or any cooking oil (1 tablespoon) jeera (about 1 tbsp) green chillies (chopped) turmeric powder (little. The vegetables would also be done by then. Keep aside. A stock pot would be fine. and green chillies in it. fresh chopped vegetables (cauliflower. peel the skin. check and see if the daal is boiled and close to being soft and mashy. for color)
. butternut squash or acorn squash (pumpkin). Finally. jeera. add some more hot water. deep pan with a lid. Cover the pan and maintain the heat at medium-high. After the oil is heated.Mixed Vegetable Moong Daal
Ingredients oong daal (about 1 full cup/coffee mug) ginger (take some fresh ginger. Adjust the salt amount if you add water. and the haldi. add the veggies and the daal. and liquify in the blender to a paste-like consistency the amount of ginger to be taken would depend on your taste don't take too much though) fresh cilantro (green coriander leaves) 1/2 a bunch (cleaned. put the ginger paste. Keep covered with the pan lid throughout to retain the aroma of the fresh vegetables and the cilantro. Keep on stirring till a wonderful aroma comes out. In a separate pan heat quite a lot of water (depending on how liquidish you want your daal to be ).The water should be very hot. After about 35 minutes. The whole thing should be done in another 15 minutes. If not. Then add the salt and the chopped cilantro. add the fresh lemon juice and then serve with hot basmati rice. carrots. washed. and chopped into pieces) Method Dry roast the moong daal in a pan or a wok in low heat for a few minutes by stirring constantly. Pour the oil in it and set at medium-high. Then add the hot water.
In a pan boil some water and add mango pieces. lal mirch powder and hing. Now add cooked dal to this and boil if require add little more water. Add this seasoning to dal and decorate the dal with some coriander leaves.
. cumin seeds. lal mirch and salt. In other pan heat ghee add mustard.Dal With Raw Mango
Ingredients tur dal 1 cup mango-1 (if sour mango 1/2) salt to taste pinch of turmeric green mirchi 1 or 2 For Seasoning: ghee 1 tbs mustard seeds 1/2 tsp cumin seeds 1/2 tsp a pinch of hing lal mirch powder 1/4 tsp coriander leaves for decoration
Method Wash dal and boil until it will cook. Cook until mango become soft. turmaric.
This can be served with chapathi.
. Add the cooked daal and cook till they mix well. Grind the remaining piece of onion with dhania powder.Green Gram Dal
Ingredients onion . garlic into paste (use little water). Fry cut onions in 2 tsp of oil (vegetable). Stir for a while.1/2 cup (do not use cut gram) dhania powder .small piece garlic to taste (optional) salt to taste (3/4 tsp) coriander leaves Method Cook the green gram well.1 small onion green gram . Add the paste when the onion turns brown. Garnish the daal with dhania or coriander leaves.1/2 tsp chilli powder . ginger. Chop the 3/4th of onion and chop into small pieces.1/4 tsp ginger . salt.
Meanwhile.Sukhi Urad Dal
Ingredients split urad dal : 2 cups grated ginger : 2 tsp. Method Soak urad dal for about 2 hours. heat oil in a pan and splutter cumin seeds in it. you can also pressure cook the dal with very less water. coriander and turmeric powder. asafoetida : less than a pinch cumin seeds : 1 tsp. Note: If you do not have a microwave . green chillies : 3. however the chilka has to be removed by boiling the dal before making the dish. turmeric powder : 1/2 tsp. chopped coriander powder : 1/2 tsp. vegetable oil : 2 tsp. Add ginger and chillies and the microwaved dal. Next add asafoetida. Stir for 5 minutes and your dal is done.
. You can also use chilke wali urad for this dish. Stir for about 1 minute. Microwave the dal for about 9 minutes by covering the dish with a plate.
Mix garam masala and pour it on daal. In a pressure cooker fry vadia with one tablespoon oil for 2 minutes. water. Close cooker and cook on high for another 10 minutes. oil 1/2 tsp. fry cumin with ghee. salt and chili powder. In a small pan.
. turmeric.Chane Vadia Daal
Ingredients 1 cup chana daal 6 vadia. Add daal. garam masala salt & chili powder according to taste Method Clean and wash daal. broken 4 cups water 1/2 tsp. cumin 2 tsp. turmeric 1/2 tsp.
red chilly 2 nos. red chilly powder & turmeric powder together. Once it starts spluttering add the 2 red chillies & curry leaves to it & then the dal mixture. Meanwhile grind the coconut. After the dal is cooked. Method Take the moong dal & roast it dry without any oil till it is pink in colour. Take a pan add on some oil & then to it the mustard seeds.
. Let the dal become little hot but do not boil it. garlic. remove it from flame & add the grinded mixture to it with salt & keep it aside.Coconut Moong Dal
Ingredients moong dal 1/2 cup coconut freshly grated 1 cup red chilly powder 1 tsp turmeric powder 1/2 tsp garlic cloves 5-6 nos. Then cook the dal till it becomes soft & can be smashed. Serve it with hot rice & papad. curry leaves mustard seeds.
1 bunch coriander pinch asafoetida 1-2 tsp. Add salt and chilli powder. coriander seeds 2-3 dry red chilli
. a little of the coriander. red chilli powder 1 spoon ghee 5-6 fenugreek 1 tbsp. garlic.Tuvar Dal With Palak
Ingredients 1 cup tuvar dal (yellow lentils) 3-4 bunch spinach 1-cup tomato (sliced) 1/4 tsp. Add turmeric and half of the curry leaves. asafoetida and close the cooker. In a saucepan. one whole tomato. spinach. When the oil is hot and sputtering add it to the dal. add the remaining garlic and curry leaves. heat a little oil. fenugreek. turmeric 3-4 flakes garlic 1 small onion (sliced) 10-15 curry leaves (optional) Method In a pressure cooker add water. Allow to stand for a few minutes. lentils. one onion sliced. add dry red chillies and coriander seeds. cook on a low flame. Cook until the dal is soft (about 5-8 minutes) Mash this cooked mixture lightly.
Ingredients 2 apples (sour) tamarind juice extracted from lemon sized ball sambar powder (mtr) 4 spoons asafoetida 1 onion cut into slices 1 green chilli 1 cup cooked toor dhal Method Peel off the apples and cut into small cubes.
. Add tamarind juice. coriander leaves and put the stove in sim for 10 mins. Soak the apples in lemon juice for 30 mins. add mustard. Fry onions till they turn brown. Add the apple cubes and continue boiling for another 5 mins Added the cooked dhal and continue boiling for another 5 mins. cummins. Add green chillies. Add salt. With 2 spoons of oil in tava. boil this mixture for 5 mins. sambar powder.
add mustard seeds. Then cover with lid and cook on slow fire for a while. Fry for a bit. When asparagus is tender (it should not become too mushy). Add the asparagus sticks and fry for a while. when they splutter. Add a pinch of garam masala if you like. Add water to make it as thick or thin as you like. Ideally. hing and the curry leaves. Serve hot with rice or chapatis.
. the consistency should be medium. add jeera. Boil the daal and then add chopped coriander leaves.Asparagus Daal
Ingredients 1 cup toor daal 6-8 sprigs of fresh asparagus sticks 1/2 tsp mustard seeds 1/2 tsp jeera 1/4 tsp hing (asafoetida) 2-3 medium sized green chillies coriander leaves chopped a few curry leaves a pinch of garam masala (optional) 4-5 tbsp of oil/ghee salt to taste Method Pressure cook the toor daal. Chop the asparagus sticks into 2 inch tall pieces. Then add the green chillies. the cooked toor dal and salt to taste. add haldi. Heat oil/ghee in pot.
Cabbage With Dhal
Ingredients 1 lb finely chopped cabbage 1/2 cup toor dhal or moong dhal 1/2 tsp mustard seeds 1/2 tsp cumin seeds. Cabbage with dhal is ready to serve. This goes very well with chapati
. add dhal. salt and mix well. Afterwards boil it in 1 1/2 cups of water until very soft and keep it aside. Add mustard. cumin seeds and garlic paste to oil. When cabbage turns soft. Method Soak dhal for 1 hour. 1 clove of garlic 2 tbsp oil salt to taste. Add some more water and allow it boil for another 7 to 8 minutes with vessel closed. (Do not pressure cook the dhal). splutter. Add finely chopped cabbage and mix it well. Close the vessel and allow it boil for 6 to 8 minutes on a medium flame and keep stirring occasionally.
chop and keep aside. papad and fried "dahi .1 cup palak . Add 1/2 tsp of pure ghee. Add masoor dal and palak.few leaves ghee . Heat oil in a pressure cooker. turmeric and salt.1 tsp ginger/garlic paste . Add ginger/garlic paste.Masoor Dal With Palak
Ingredients masoor dal .5 cups finely chopped onion one piece .1. Add chopped onions and coriander leaves and fry the onions till they are pale brown in colour.1 tsp coriander . red chilly powder.a pinch dhania powder . Close the pressure cooker and cook till dal is done.
.chopped finely red chilli . Serve hot with plain rice. Stir till ginger /garlic smell goes away and oil leaves the side of the pan.to taste oil .1/2 tsp salt . dhania powder.mirchi".as per taste turmeric .1 tbsp Method Wash palak (spinach) thoroughly.